Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies
  • Around 24-28 cookies

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 160g all-purpose flour
  • 80g granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/3 cup of cranberries, chopped up
  • 1/3 cup of pistachios, chopped up

Directions

  1. Cream together butter and sugar in a stand mixer until fluffy.
  2. Add in egg yolk and vanilla extract and mix.
  3. Add salt and flour and mix until combined.
  4. Add in cranberries and pistachios.
  5. Roll into a 1.5-1.75 inch diameter log and chill in the fridge for at least 1 hour or overnight. The log will probably be around 8-9 inches in length.
  6. Bake at 325 degrees for 14 minutes (no more!).

Original recipe here: https://www.cookingwithmanuela.com/2020/12/cranberry-orange-shortbread-cookies.html

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